Preparing round fish.Gutting through the gills

Gutting through the gills

This technique is far trickier than gutting through the stomach, but is great for recipes where it is important
to keep the fish as intact as possible, such as for Whole Poached Salmon . It is also the ideal way  to gut any round fish that you plan to cut it into steaks.
A rainbow trout is shown here.

1. Cut the gills with scissors at the base of the head, and pull them out. Take care as these can be sharp.

2 Using an index finger, hook the entrails through the hole left by the gills and pull to release them from the body cavity.

3 Snip the vent end, and pull out the remaining guts. Run a finger inside the fish to loosen the bloodline, then rinse the cavity well to remove it.